Sometimes you just need a fresh, satisfying meal that comes together in minutes. That’s where quinoa and feta salad shines—it’s endlessly adaptable, packed with protein, and perfect for busy weeknights or easy lunches. Ready to mix things up? We’ve gathered 26 delicious variations to inspire your next kitchen creation. Let’s dive in!
Mediterranean Quinoa and Feta Salad
Finally, a quinoa salad that actually satisfies! You know those grain bowls that leave you hungry an hour later? This Mediterranean version with salty feta and crisp veggies is the exception—it’s hearty, fresh, and perfect for meal prep.
Ingredients
– 1 cup quinoa (I always rinse mine well to remove any bitterness)
– 2 cups water
– 1/2 cup crumbled feta cheese (block feta crumbled by hand gives better texture than pre-crumbled)
– 1 cup diced cucumber (I prefer English cucumbers for fewer seeds)
– 1 cup halved cherry tomatoes
– 1/4 cup chopped red onion (soak in cold water for 10 minutes if you want milder flavor)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tbsp lemon juice (freshly squeezed makes all the difference)
– 1/2 tsp dried oregano
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes exactly—don’t peek or the steam will escape!
5. Remove saucepan from heat and let quinoa steam, covered, for 5 more minutes.
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely (this prevents a mushy salad).
7. While quinoa cools, dice 1 cup cucumber and halve 1 cup cherry tomatoes.
8. Chop 1/4 cup red onion—if you want less bite, soak the pieces in cold water first.
9. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp pepper.
10. Add cooled quinoa to the dressing and toss until evenly coated.
11. Gently fold in cucumber, tomatoes, red onion, and 1/2 cup feta cheese.
12. Serve immediately or refrigerate for up to 3 days—the flavors actually improve as they meld.
But the real magic happens in the texture contrast—fluffy quinoa against crisp cucumbers and creamy feta pockets. Bright lemon dressing cuts through the richness beautifully. Try scooping it into lettuce cups for a low-carb lunch, or pile it alongside grilled chicken for a complete dinner that feels fancy but comes together effortlessly.
Spinach and Feta Quinoa Salad
Hey, you know those days when you want something healthy but actually crave something delicious? This spinach and feta quinoa salad is my go-to for exactly that. It’s fresh, filling, and comes together faster than you can decide what to order for takeout.
Ingredients
– 1 cup quinoa (I always rinse mine first to get rid of that bitter coating)
– 2 cups water (cold works fine)
– 5 oz fresh baby spinach (the pre-washed bags are a lifesaver)
– 1 cup crumbled feta cheese (I go for the block and crumble it myself—it’s creamier)
– 1/4 cup extra virgin olive oil (my everyday favorite for dressings)
– 2 tbsp lemon juice (freshly squeezed makes all the difference)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground if you have it)
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a rolling boil, then immediately reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes exactly—set a timer so you don’t peek and let steam escape.
5. Remove saucepan from heat and let quinoa steam, covered, for 5 more minutes—this tip ensures fluffy grains every time.
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely, about 10 minutes.
7. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
8. Add 5 oz baby spinach to the dressing and toss gently to coat—the acid will slightly wilt the leaves, making them more tender.
9. Fold in cooled quinoa until evenly distributed with the spinach.
10. Gently mix in 1 cup crumbled feta cheese—reserve a sprinkle for garnish if you’re feeling fancy.
Fresh from the bowl, this salad has a wonderful contrast of fluffy quinoa, tender spinach, and creamy feta. The lemon dressing brightens everything up without being overpowering. I love scooping it into lettuce cups for a low-carb lunch or piling it alongside grilled chicken for dinner.
Roasted Vegetable Quinoa and Feta Salad
Mmm, you know those days when you want something healthy but actually crave something delicious? This roasted veggie quinoa situation hits both notes perfectly—it’s hearty enough for dinner but light enough to feel good about.
Ingredients
– 1 cup quinoa, rinsed well (I always give it a good rinse to avoid bitterness)
– 2 cups vegetable broth (way more flavor than water!)
– 1 medium zucchini, chopped into ½-inch chunks
– 1 red bell pepper, cut into 1-inch pieces
– 1 small red onion, sliced thin
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– ½ tsp garlic powder
– ½ tsp dried oregano
– ½ cup crumbled feta cheese (I like the block kind for better texture)
– 2 tbsp fresh lemon juice
– ¼ cup chopped fresh parsley
Instructions
1. Preheat your oven to 425°F.
2. Spread zucchini, bell pepper, and red onion on a baking sheet.
3. Drizzle vegetables with olive oil and sprinkle with garlic powder, oregano, salt, and pepper.
4. Roast vegetables for 20–25 minutes until edges are lightly browned and tender.
5. While vegetables roast, combine quinoa and vegetable broth in a medium saucepan.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove quinoa from heat and let it sit covered for 5 minutes—this helps it fluff up perfectly.
8. Fluff quinoa with a fork and transfer to a large bowl.
9. Add roasted vegetables to the quinoa while still warm.
10. Stir in crumbled feta, lemon juice, and chopped parsley until evenly mixed.
This salad has such a great contrast—warm quinoa, tender roasted veggies, and that salty feta. Try it with grilled chicken or stuffed into pita pockets for lunch tomorrow!
Berry and Feta Quinoa Salad
You know those days when you want something fresh but still satisfying? Yeah, this Berry and Feta Quinoa Salad is exactly that. It’s the perfect mix of sweet, salty, and totally nourishing.
Ingredients
– 1 cup quinoa, rinsed well (I find this removes any bitterness)
– 2 cups water
– 1 cup mixed fresh berries, like strawberries and blueberries (I love using whatever looks best at the market)
– 1/2 cup crumbled feta cheese (the block kind crumbles so much better than pre-crumbled)
– 1/4 cup sliced almonds
– 2 tbsp extra virgin olive oil (this is my absolute go-to for dressings)
– 1 tbsp fresh lemon juice
– 1/4 tsp salt
– 1/8 tsp black pepper
– 2 tbsp fresh mint leaves, chopped
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains have little “tails” visible.
5. Remove saucepan from heat and let quinoa sit covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely to room temperature, about 20 minutes.
7. While quinoa cools, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown and fragrant.
8. Hull and quarter 1 cup strawberries if using, and rinse all berries.
9. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper.
10. Add cooled quinoa to the dressing and toss to coat evenly.
11. Gently fold in berries, 1/2 cup crumbled feta, toasted almonds, and 2 tbsp chopped mint.
12. Serve immediately or refrigerate for up to 2 hours for best texture.
Every bite gives you that wonderful contrast between the fluffy quinoa and juicy berries. The salty feta and crunchy almonds make it feel like a proper meal, not just a side. Try serving it in lettuce cups for a fun, handheld lunch option that’s perfect for picnics.
Kale, Quinoa, and Feta Salad
Just when you think you’ve had every salad combo out there, this kale, quinoa, and feta number comes along and changes the game. It’s the kind of lunch that actually keeps you full until dinner, and you’ll probably find yourself craving it again tomorrow.
Ingredients
– 1 cup quinoa (I always rinse mine first to remove that bitter coating)
– 2 cups water
– 1 large bunch curly kale (stems removed and leaves torn into bite-sized pieces)
– 2 tablespoons extra virgin olive oil (my go-to for dressings)
– 1 tablespoon lemon juice (freshly squeezed makes all the difference)
– 1/2 cup crumbled feta cheese (I like the block kind you crumble yourself)
– 1/4 cup sliced almonds
– 1/4 teaspoon salt
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring quinoa and water to a rolling boil, then immediately reduce heat to low and cover the pan.
4. Simmer quinoa for exactly 15 minutes until all water is absorbed and little spirals separate from grains.
5. Remove quinoa from heat and let it stand covered for 5 minutes to finish steaming.
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely to room temperature.
7. While quinoa cools, place torn kale leaves in a large mixing bowl.
8. Drizzle 2 tablespoons olive oil and 1 tablespoon lemon juice over the kale.
9. Massage kale vigorously with your hands for 2 full minutes until leaves darken in color and soften in texture.
10. Add cooled quinoa to the massaged kale and toss to combine thoroughly.
11. Sprinkle 1/4 teaspoon salt evenly over the salad mixture.
12. Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown and fragrant.
13. Add toasted almonds and 1/2 cup crumbled feta cheese to the salad.
14. Toss everything together gently until evenly distributed.
15. Let salad rest for 10 minutes before serving to allow flavors to meld.
Now that everything’s mixed, you’ll notice how the kale stays surprisingly crisp while the quinoa makes it feel substantial. Nothing beats the way the salty feta plays off the nutty almonds, especially when you pack this for lunch and discover it actually gets better after sitting for a bit.
Lemon Herb Quinoa and Feta Salad
Very few dishes hit that perfect balance of fresh, tangy, and satisfying quite like this one. You get fluffy quinoa, salty feta, and a zesty lemon herb dressing that comes together in no time. It’s my go-to for a quick lunch or a simple side that always gets compliments.
Ingredients
– 1 cup quinoa (I always rinse mine well to remove any bitterness)
– 2 cups water
– 1/4 cup extra virgin olive oil (my favorite for dressings)
– 1/4 cup freshly squeezed lemon juice (about 2 lemons—bottled just doesn’t compare)
– 1/2 cup crumbled feta cheese (I buy the block and crumble it myself for better texture)
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh mint (don’t skip this—it adds such a bright pop)
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove the natural coating called saponin, which can taste bitter.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan over high heat.
3. Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the quinoa for exactly 15 minutes—set a timer so you don’t overcook it, as it can become mushy.
5. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam and absorb any remaining liquid.
6. Fluff the cooked quinoa with a fork to separate the grains and prevent clumping.
7. Transfer the quinoa to a large mixing bowl and let it cool to room temperature, about 10–15 minutes, so the dressing doesn’t wilt the herbs.
8. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
9. Pour the dressing over the cooled quinoa and toss gently to coat every grain evenly.
10. Add 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint to the quinoa mixture.
11. Fold all ingredients together carefully to distribute the herbs and cheese without mashing the feta.
12. Taste the salad and adjust seasoning if needed, though the feta and lemon usually make it perfect as is.
Perfectly fluffy quinoa soaks up that zesty lemon dressing, while the feta adds creamy pockets of saltiness. I love serving it over a bed of arugula for a peppery kick or stuffing it into pita pockets with grilled chicken for a hearty lunch.
Mexican-Inspired Quinoa and Feta Salad
Feeling like you need a fresh, vibrant meal that comes together in minutes? This Mexican-inspired quinoa and feta salad is your new go-to. You’ll love how the zesty lime and creamy feta balance the nutty quinoa and crisp veggies—it’s seriously satisfying without weighing you down.
Ingredients
– 1 cup quinoa (I always rinse mine first to remove any bitterness)
– 2 cups water (cold from the tap works fine)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 3 tbsp fresh lime juice (about 2 juicy limes squeezed right before using)
– 1/2 tsp ground cumin (toasted lightly in a dry pan first for maximum aroma)
– 1/4 tsp chili powder (I use mild, but spicy works if you like heat)
– 1/2 tsp salt (fine sea salt dissolves best in dressings)
– 1 can (15 oz) black beans, drained and rinsed (gets rid of that canned liquid)
– 1 cup cherry tomatoes, halved (the sweet little ones are my favorite)
– 1/2 cup crumbled feta cheese (I buy the block and crumble it myself for better texture)
– 1/4 cup chopped fresh cilantro (stems removed, just the leafy parts)
– 1/4 cup finely diced red onion (soak in cold water for 5 minutes if you want to tame the bite)
Instructions
1. Rinse 1 cup quinoa in a fine-mesh strainer under cold running water for 30 seconds, swirling with your fingers to remove the saponin coating.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan, then bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover the pan, and simmer for 15 minutes until all water is absorbed and quinoa grains have little white rings.
4. Remove the pan from heat, keep it covered, and let quinoa steam for 5 minutes—this fluffs it up perfectly.
5. Fluff quinoa with a fork and spread it on a baking sheet to cool completely, about 10 minutes (tip: spreading it thin prevents mushiness).
6. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 1/2 tsp cumin, 1/4 tsp chili powder, and 1/2 tsp salt until emulsified.
7. Add cooled quinoa, 1 can drained black beans, 1 cup halved cherry tomatoes, 1/2 cup crumbled feta, 1/4 cup cilantro, and 1/4 cup diced red onion to the bowl.
8. Gently toss everything with a large spoon until evenly coated (tip: fold instead of stirring to keep tomatoes intact).
9. Taste and adjust salt if needed, then refrigerate for 15 minutes to let flavors meld (tip: chilling firms up the textures nicely).
Just imagine the fluffy quinoa soaking up that zesty lime dressing, with pops of creamy feta and crisp veggies in every bite. Serve it scooped into lettuce cups for a light lunch, or pile it next to grilled chicken for a hearty dinner—it’s versatile enough for any meal.
Avocado and Feta Quinoa Salad
Ready for a salad that actually keeps you full and satisfied? This avocado and feta quinoa salad is my go-to lunch prep—it’s fresh, filling, and comes together in no time. You’ll love the creamy avocado against the salty feta and nutty quinoa.
Ingredients
– 1 cup quinoa, rinsed well (I always rinse to remove that bitter coating)
– 2 cups water
– 2 ripe avocados, diced (choose ones that give slightly when pressed)
– 1 cup crumbled feta cheese (I love the block kind for better texture)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tbsp fresh lemon juice
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove saponins.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains have little white rings.
5. Remove from heat and let stand covered for 5 minutes—this helps fluff it up perfectly.
6. Spread cooked quinoa on a baking sheet to cool completely, about 20 minutes (prevents avocado from turning mushy).
7. Whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp pepper in a large bowl.
8. Add cooled quinoa to the dressing and toss to coat evenly.
9. Gently fold in 2 diced avocados and 1 cup crumbled feta cheese.
10. Serve immediately or refrigerate for up to 2 hours.
So creamy and satisfying with that perfect salty kick from the feta. I love serving this in lettuce cups for a low-carb option, or alongside grilled chicken for a heartier meal.
Greek Quinoa Salad with Feta
Sometimes you just need a meal that feels fresh and satisfying without weighing you down. This Greek quinoa salad with feta hits all the right notes—it’s packed with Mediterranean flavors, comes together quickly, and keeps beautifully for days. You’ll love how the salty feta plays off the bright lemon dressing and crisp veggies.
Ingredients
– 1 cup quinoa (I always rinse mine well to remove any bitterness)
– 2 cups water
– 1 large cucumber, diced (I leave the skin on for extra crunch)
– 1 pint cherry tomatoes, halved
– 1/2 red onion, finely chopped (soaking in cold water for 10 minutes tames the sharpness)
– 1/2 cup Kalamata olives, pitted and sliced
– 4 oz feta cheese, crumbled (I prefer block feta for better texture)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 3 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a rolling boil, then reduce heat to low and cover the pan.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains have little white tails.
5. Remove saucepan from heat and let quinoa sit covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely to room temperature.
7. While quinoa cools, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
8. Dice 1 large cucumber into 1/2-inch pieces and place in a large mixing bowl.
9. Halve 1 pint cherry tomatoes and add them to the bowl.
10. Finely chop 1/2 red onion and add to the vegetables.
11. Slice 1/2 cup Kalamata olives and add to the mixing bowl.
12. Once quinoa has cooled, transfer it to the mixing bowl with vegetables.
13. Pour dressing over the quinoa mixture and toss gently until everything is evenly coated.
14. Crumble 4 oz feta cheese over the salad and fold gently to distribute.
15. Chill the salad in refrigerator for at least 30 minutes before serving to let flavors meld.
Once you taste this salad, you’ll appreciate how the fluffy quinoa soaks up the zesty dressing while the vegetables stay wonderfully crisp. The creamy feta and briny olives create this addictive salty-savory balance that makes it hard to stop eating. Try serving it in lettuce cups for a low-carb lunch or alongside grilled chicken for a complete dinner.
Cranberry Pecan Quinoa and Feta Salad
You know those days when you want something fresh but still satisfying? This cranberry pecan quinoa and feta salad hits all the right notes—it’s tangy, crunchy, and packed with protein. Perfect for meal prep or a quick lunch that actually feels special.
Ingredients
- 1 cup quinoa (I always rinse mine first to remove any bitterness)
- 2 cups water
- ½ cup dried cranberries (the sweet-tart ones are my favorite)
- ½ cup chopped pecans (toasting them makes all the difference)
- 4 oz crumbled feta cheese (I go for the block and crumble it myself—it’s creamier)
- 3 tbsp extra virgin olive oil (my go-to for dressings)
- 2 tbsp fresh lemon juice (about 1 juicy lemon)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups baby spinach
Instructions
- Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove the natural coating called saponin, which can taste bitter.
- Combine the rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
- Once boiling, reduce heat to low, cover the pan, and simmer for 15 minutes until the quinoa has absorbed all the water and looks fluffy with little white tails.
- Spread the cooked quinoa in a thin layer on a baking sheet to cool completely for 20 minutes—this prevents it from getting mushy when mixed with other ingredients.
- While quinoa cools, toast ½ cup chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, ¼ tsp salt, and ¼ tsp black pepper until emulsified.
- Add the cooled quinoa, ½ cup dried cranberries, toasted pecans, 4 oz crumbled feta cheese, and 2 cups baby spinach to the bowl with the dressing.
- Toss everything gently but thoroughly until the spinach is lightly wilted and all ingredients are evenly coated.
This salad has such a fun mix of textures—the fluffy quinoa, chewy cranberries, and crunchy pecans all play together beautifully. Try serving it alongside grilled chicken or scooping it into lettuce cups for a light dinner. The feta adds just enough saltiness to balance the sweet-tart dressing, making it seriously addictive.
Cucumber Mint Quinoa and Feta Salad
Looking for that perfect lunch that won’t leave you in a food coma? This cucumber mint quinoa and feta salad is exactly what you need—it’s fresh, filling, and comes together in no time. Let’s get chopping!
Ingredients
– 1 cup quinoa (I always rinse mine well to remove any bitterness)
– 2 cups water
– 2 medium cucumbers, diced (English cucumbers work great if you hate seeding)
– 1/2 cup fresh mint leaves, chopped (don’t be shy with this—it makes the salad!)
– 1/2 cup crumbled feta cheese (I use block feta and crumble it myself for better texture)
– 3 tablespoons extra virgin olive oil (my go-to for dressings)
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a rolling boil, then immediately reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes exactly—set a timer so you don’t peek and lose steam.
5. Remove saucepan from heat and let quinoa stand covered for 10 minutes (this steaming step makes it fluffy).
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely, about 20 minutes.
7. While quinoa cools, dice 2 medium cucumbers into 1/2-inch pieces.
8. Chop 1/2 cup fresh mint leaves, rolling them tightly first for easier slicing.
9. In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Add cooled quinoa, diced cucumbers, chopped mint, and 1/2 cup crumbled feta to the dressing bowl.
11. Toss gently until everything is evenly coated—don’t overmix or the feta will break down too much.
Perfect for meal prep or a quick dinner, this salad stays crunchy for days and the mint really shines through. I love serving it in lettuce cups for a low-carb option, or alongside grilled chicken for a heartier meal.
Honey Mustard Quinoa and Feta Salad
Now, let’s talk about a salad that’s anything but boring. You know those days when you want something fresh but still satisfying? This honey mustard quinoa and feta salad hits that perfect spot—it’s got protein, crunch, and just the right tangy-sweet balance to keep you coming back for more.
Ingredients
– 1 cup quinoa (I like to rinse mine first to remove any bitterness)
– 2 cups water
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 3 tbsp honey
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar (adds a nice zing)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved (the sweet little ones are my favorite)
– 1/2 cup cucumber, diced
– 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes if you want milder flavor)
– 1/2 cup crumbled feta cheese (I always buy the block and crumble it myself for better texture)
– 1/4 cup chopped fresh parsley
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine mesh strainer under cold running water for 1 minute.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains have little white tails.
5. Remove saucepan from heat and let quinoa sit covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely to room temperature.
7. Whisk together 1/4 cup olive oil, 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
8. Combine cooled quinoa, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup chopped red onion, 1/2 cup crumbled feta, and 1/4 cup chopped parsley in a large mixing bowl.
9. Pour dressing over salad mixture and toss gently until everything is evenly coated.
10. Let salad rest for 10 minutes before serving to allow flavors to meld. Perfect timing makes all the difference here—the quinoa soaks up the dressing beautifully while keeping its light texture. Personally, I love how the creamy feta contrasts with the crunchy vegetables, and that honey mustard dressing brings everything together in the most delicious way. Try serving it alongside grilled chicken or stuffing it into pita pockets for a quick lunch.
Tomato Basil Quinoa and Feta Salad
Vibrant, fresh, and packed with flavor—this tomato basil quinoa and feta salad is exactly what you need when you want something healthy but don’t feel like spending hours in the kitchen. It’s one of those go-to recipes that always hits the spot, whether you’re meal prepping for the week or need a quick side dish for dinner. You’ll love how the salty feta and sweet tomatoes play off each other.
Ingredients
– 1 cup quinoa (I always rinse mine first to remove any bitterness)
– 2 cups water (cold from the tap works fine)
– 2 cups cherry tomatoes, halved (the sweeter, the better!)
– 1/2 cup crumbled feta cheese (I go for the block and crumble it myself—it’s creamier)
– 1/4 cup fresh basil leaves, chopped (don’t even think about using dried)
– 3 tbsp extra virgin olive oil (my go-to for dressings)
– 2 tbsp red wine vinegar (it adds the perfect tang)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground if you have it)
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove the natural coating called saponin, which can taste bitter.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan over high heat.
3. Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the quinoa for exactly 15 minutes—set a timer so you don’t overcook it.
5. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam and absorb any remaining water.
6. Fluff the cooked quinoa with a fork to separate the grains and prevent clumping.
7. Transfer the quinoa to a large mixing bowl and spread it out to cool for 10 minutes—this keeps the basil from wilting when you mix everything.
8. Halve 2 cups of cherry tomatoes and add them to the cooled quinoa.
9. Crumble 1/2 cup of feta cheese directly into the bowl for the best texture.
10. Chop 1/4 cup of fresh basil leaves and sprinkle them over the salad.
11. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until emulsified.
12. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Just look at those colors! The quinoa soaks up the dressing while staying light, and every bite bursts with juicy tomatoes and creamy feta. Try serving it alongside grilled chicken or scooping it into lettuce cups for a low-carb lunch—it’s seriously versatile.
Zucchini and Feta Quinoa Salad
Looking for a fresh, satisfying lunch that won’t leave you feeling weighed down? You’ve got to try this zucchini and feta quinoa salad. It’s packed with flavor and comes together in no time.
Ingredients
– 1 cup quinoa (I always rinse mine first to remove any bitterness)
– 2 medium zucchinis (choose firm ones with shiny skin)
– 1/2 cup crumbled feta cheese (the block kind crumbles better than pre-crumbled)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tablespoons lemon juice (freshly squeezed makes all the difference)
– 1/4 cup chopped fresh mint (don’t skip this – it brightens everything up)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds.
2. Combine rinsed quinoa with 2 cups water in a medium saucepan.
3. Bring quinoa to a boil over high heat.
4. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes.
5. Remove saucepan from heat and let quinoa stand covered for 5 minutes.
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely.
7. While quinoa cools, slice 2 medium zucchinis lengthwise into 1/4-inch thick planks.
8. Heat a grill pan over medium-high heat until water droplets sizzle immediately.
9. Brush zucchini planks lightly with 1 tablespoon of the olive oil.
10. Grill zucchini for 3-4 minutes per side until you see distinct grill marks.
11. Transfer grilled zucchini to a cutting board and let cool for 5 minutes.
12. Chop cooled zucchini into 1/2-inch pieces.
13. In a large bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
14. Add cooled quinoa, chopped zucchini, 1/2 cup crumbled feta, and 1/4 cup chopped mint to the dressing bowl.
15. Gently toss all ingredients until evenly combined.
Crunchy grilled zucchini pairs perfectly with fluffy quinoa and tangy feta in this vibrant salad. Consider serving it alongside grilled chicken or stuffing it into pita pockets for a quick lunch. The mint and lemon dressing keeps everything tasting fresh and light.
Mango Quinoa and Feta Salad
Craving something fresh and vibrant that comes together in minutes? This mango quinoa and feta salad is my go-to when I want a meal that feels both nourishing and exciting. You’ll love how the sweet mango plays against the salty feta and nutty quinoa.
Ingredients
- 1 cup quinoa, rinsed well—I find this removes any bitterness
- 2 cups water
- 2 ripe mangoes, diced—go for ones that smell sweet at the stem
- 1 cup crumbled feta cheese, I like the block kind for better texture
- 1/4 cup extra virgin olive oil, my favorite for its fruity notes
- 2 tbsp fresh lime juice, about 1 large lime squeezed
- 1/4 cup chopped fresh mint, it really brightens everything up
- 1/4 tsp salt, I use fine sea salt here
- 1/4 tsp black pepper, freshly ground if you have it
Instructions
- Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute, rubbing grains with your fingers to remove saponins.
- Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
- Bring to a rolling boil, then immediately reduce heat to low and cover with a tight-fitting lid.
- Simmer for 15 minutes exactly—set a timer so it doesn’t overcook.
- Remove saucepan from heat and let quinoa steam, covered, for 5 minutes—this ensures fluffy grains.
- Fluff quinoa with a fork and spread on a baking sheet to cool completely, about 20 minutes.
- While quinoa cools, dice 2 mangoes into 1/2-inch cubes, cutting around the flat pit.
- Whisk together 1/4 cup olive oil, 2 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl until emulsified.
- Add cooled quinoa to the dressing bowl and toss gently to coat every grain.
- Fold in diced mango, 1 cup crumbled feta, and 1/4 cup chopped mint until evenly distributed—don’t overmix to keep ingredients intact.
- Serve immediately or chill up to 2 hours for flavors to meld.
Zesty, sweet, and satisfying—this salad has it all with fluffy quinoa, juicy mango bursts, and creamy feta pockets. I love serving it alongside grilled chicken or scooping it into lettuce cups for a light lunch. The mint makes it taste like sunshine in a bowl!
Pomegranate and Feta Quinoa Salad
Ever find yourself craving something fresh, vibrant, and ridiculously easy to throw together? You’re going to love this pomegranate and feta quinoa salad—it’s the perfect mix of sweet, salty, and satisfying, and it comes together in no time. Trust me, it’s a weeknight lifesaver.
Ingredients
– 1 cup quinoa, rinsed well (I always give it a good rinse to remove any bitterness)
– 2 cups water
– 1 cup pomegranate arils (freshly scooped from the fruit—so much better than pre-packaged!)
– 1/2 cup crumbled feta cheese (I go for the block and crumble it myself for better texture)
– 1/4 cup chopped fresh mint leaves
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tbsp fresh lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh strainer for 1 minute to remove the saponin coating.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
5. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam.
6. Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool completely for 20 minutes.
7. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
8. Add the cooled quinoa to the bowl with the dressing and toss to coat evenly.
9. Gently fold in 1 cup pomegranate arils, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh mint leaves.
10. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
You’ll notice the fluffy quinoa contrasts beautifully with the juicy pomegranate pops and creamy feta. Try scooping it into lettuce cups for a light lunch or pairing it with grilled chicken to make it a full meal—it’s versatile enough for any occasion.
Apple Walnut Quinoa and Feta Salad
Raising your salad game just got easier with this vibrant fall favorite. You’ll love how the sweet apples and crunchy walnuts play off the tangy feta and nutty quinoa—it’s the kind of lunch that makes you actually look forward to meal prep. Plus, it comes together in under 30 minutes, which is perfect for those busy weekdays when you still want something wholesome.
Ingredients
– 1 cup quinoa (I always rinse mine well to remove any bitterness)
– 2 cups water
– 2 medium crisp apples, diced (Honeycrisp are my favorite for their sweet-tart balance)
– 1/2 cup chopped walnuts (toasting them first makes all the difference)
– 1/2 cup crumbled feta cheese (I go for the block and crumble it myself—it’s creamier that way)
– 3 tablespoons extra virgin olive oil (my go-to for dressings)
– 2 tablespoons lemon juice (freshly squeezed, please—it’s brighter)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove the natural coating that can taste bitter.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover the saucepan, and simmer for 15 minutes until the quinoa has absorbed all the water and looks fluffy.
4. Remove the saucepan from heat, keep it covered, and let the quinoa steam for 5 minutes—this helps it get extra light and separate.
5. While quinoa cooks, spread 1/2 cup chopped walnuts in a single layer on a baking sheet and toast in a 350°F oven for 8 minutes, shaking halfway, until fragrant and lightly golden.
6. Core and dice 2 medium apples into 1/2-inch pieces, leaving the skin on for color and fiber.
7. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
8. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl to cool for 10 minutes—this prevents the feta from melting when mixed in.
9. Add diced apples, toasted walnuts, and 1/2 cup crumbled feta to the cooled quinoa.
10. Pour the dressing over the salad and toss gently until everything is evenly coated. Getting that creamy, tangy feta in every bite is what makes this salad so addictive. Great for picnics or packed lunches, this salad holds up beautifully with its mix of soft quinoa, crisp apples, and crunchy walnuts—try serving it alongside grilled chicken or scooping it into lettuce cups for a low-carb twist.
Conclusion
Gathering these 26 quinoa and feta salad variations offers endless inspiration for easy, healthy meals. We hope you find new favorites to add to your rotation! Try a recipe this week, then share which one you loved in the comments below. Don’t forget to pin this article to your Pinterest boards to save all these delicious ideas for later. Happy cooking!
